Moose Roast (Yukon)

This moose recipe has become a favourite of many people who have used it. Although acquiring moose meat is an investment in time and money, it is well worth it. Moose meat is naturally low in fat, and because it comes from the wild it contains no harmful chemicals or hormones. Moose meat is so low in fat that you often have to add some to prevent it from becomming dry. 

2-3 lb sirloin moose roast
8 cloves garlic
½ cup beef broth
2-3 strips bacon
sprigs fresh thyme
1 medium onion, quartered

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Remove all fat and silver skin from roast. This usually involves cutting the butcher twine and retying. This step is very important so as to reduce the Wild Game taste.

Insert garlic into ends of meat by inserting a sharp kitchen knife into roast then using your finger push garlic in to meat. Use more or less garlic, your preference.

Brown roast in a skillet pre-heated with olive oil.

Place Roast in a covered roasting pan. Add beef broth.

Lay strips of bacon over roast. Add onion to pan. You may also want to add your vegetables at this point; or cook them separately.

Cook your roast covered for about 25 minutes per pound until you reach your required doneness.

When done remove from oven, let stand for 5-10 minute before cutting. If you don't do this all the juice will run out of the meat. Once set; use a sharp carving knife to carve your moose roast. It is important to cut any roast across the grain of the meat. That way you take advantage of getting the meat the moist tender.

Serve with mashed potatoes, vegetables, Yorkshire pudding and gravy.

Cook’s Note: Carving your moose meat thinner will give the meat a more tender texture because the cross section is easier to break down.